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Article: Fast fish // From skillet to plate - quickly
- Article from:
- Chicago Sun-Times
- Article date:
- October 2, 1986
- Author:
CopyrightCopyright (null) Chicago Sun-Times. (Hide copyright information)
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Fish is a flash in the pan. It can go from stove to plate in
minutes.
Unfortunately, most of us don't believe it.
Perhaps we've been at a restaurant, had marvelous, succulent
salmon, moist swordfish and delicate whitefish, and then tried the
same types of dishes in the kitchen, only to get shoe leather instead
of sole.
Creating the same delightful fish dishes at home that
restaurant chefs prepare is easy. One of the keys to remember is
that is doesn't take time.
"Dry fish is associated with home cooking. People think
restaurant fish is moist because of sauces. It's not. It's because
we're not overcooking it," said Michael Kornick, chef at Gordon
restaurant.
Kornick, at 24, was ...